Learn to Love a Classic……
In the last year I have spent a ton of time on social networking platforms trying to reach out and organically grow my blog. Not only have I acquired many amazing readers, but I have also met some other very special bloggers. (@Flirtingwithflavor, @Amanda_Bella, @Booksandlavender, @Tristansonearmedmomma, @anestinthecity, @your_positive_lifestyle… just to name a few.) The platform that I have focused on the most is Instagram. You might not believe it, but you can grow some honest, and strong, friendships by posting on Instagram regularly. I am super excited about the recipe I will be sharing with you today because it was inspired by one of the sweetest girls I think I have ever met. She is open, honest, and full of inspiration. If you are ever on Instagram, you should peek at @jenniemarie88 and you will see what I mean. I also cracked the code on using Sugar 2.0 for candy making. Life will never be the same after this.
I was hesitant to try and put my own spin on a sweet potato casserole because I have never liked it, ever. But Jennie said it was one of her favorites and I felt the need to go on a mission to make it healthier. I know when I was younger my mom loaded her sweet potatoes up with butter and brown sugar and topped them with tons of marshmallows. Even as a kid all that sugar just wasn’t appealing to me. Then I went to my in-laws for Thanksgiving several years ago and my mother in law made them the same way. So, I decided, no big loss, I just wouldn’t ever eat it. Until today. My sweet potato casseroles are like a sweet potato pie, and a sweet potato casserole met, and had a baby. And the best part is that I made them with homemade marshmallow cream. (NOTE: The egg is tempered by hot syrup, but unless you are using pasteurized eggs eat at your own risk before cooking fully in the oven.) It is so easy you will never believe it!
On average, sweet potato casserole with marshmallow topping runs between 200-400 calories per ½ cup. Some have nine or more grams of fat, high sugar content, and very little nutritional value. One very popular recipe only contains 22% vitamin A. That means that they used very little sweet potato in their recipe. So, what was the rest of the filler? My sweet potato casserole, for 1 serving (Approximately ¾ cup) has ZERO fat, 22 grams of sugar, but about 18 grams are just from the sweet potato itself, 17 grams of fiber, and 577% of your recommended vitamin A. WOW!
A quick note on the temperature you want to bring your syrup to. When I say I have cracked the code on candy making with Sugar 2.0 this recipe was a huge break through. Most other recipes advise to bring your syrup to 235-240. If you do that using Sugar 2.0 it will be the perfect consistency when it is done cooking, but it will seize up as soon as it hits the egg whites and you will have rock candy in your eggs. It won’t be marshmallow cream, it will be meringue with rock candy running through it. So, keep an eye on the temp, and absolutely remove it from the burner as soon as you turn it off. The hot burner will keep it cooking even though it is off.
This recipe is almost a dual recipe because it can be served as two separate recipes. If you serve it hot, it tastes like sweet potato casserole, but if you serve it cold it tastes like you are eating a crust free sweet potato pie with toasted whipped topping. Either way you choose to eat it, you are making a healthier choice, and you will enjoy it immensely. Minimal, whole ingredients, quick prep, and cook time, and just plain easy. You cannot go wrong. Wow your guests with these single serve sweet potato indulgences, and then you can sit back, relax, and enjoy!
NOTE: Don’t let what appears to be lengthy directions detour you. These little babies are so simple you can almost just snap your fingers and make them.
Are you a sweet potato fan?
Single Serve Sweet Potato Casserole & Homemade Marshmallow Cream Topping
By Angie Gouchenour
1 ½ c loose mashed sweet potatoes
2 Tablespoons Sugar 2.0
2 Tablespoons milk (I used unsweetened cashew milk
½ teaspoon ground cinnamon
¼ cup water
2 Tablespoons Sugar 2.0
1 egg white – room temperature
1/16 teaspoon cream of tartar
Place two sweet potatoes (a little smaller then medium) that are washed and pricked several times with a fork on a microwave safe plate
Microwave on high for 9 minutes, they should squish when you squeeze them
Remove them from the microwave and slice each in half and allow to cool for about 5 minutes
Dump them in a bowl, the skin should peel right off (Make sure you don’t get the hard ends)
Mash the sweet potatoes with a fork and measure out 1 ½ cups
Add the Sugar 2.0, milk, and ground cinnamon, mash until creamy, and combine well
Separate evenly into 2-10-ounce ramekins and preheat the oven to 350’ f
If you forgot to take your egg out about an hour before using, then you can place it in a bowl of warm NOT HOT water for about 15 minutes
Separate the egg white from the yolk and place the white in a bowl (Make sure it is dry and free of any greasy residue) Sprinkle the cream of tartar over the top (Save the yolk in a container in your fridge)
Place the Sugar 2.0 and water in a small sauce pan and bring to a boil on high
Using a candy thermometer bring the sugar mixture to 225’f (At 223’f give it a few more seconds and then pull it) remove it from the hot burner
When the sugar mixture reaches about 150’f start beating your egg whites with an electric mixer. Beat them until they are shiny and stiff. This takes about 3 minutes
While keeping the mixer on (Keep it to one side) drizzle a small amount of sugar mixture on the opposite side of the bowl and then beat it in
Keep doing this until all the sugar mixture has been used (I had to stop the mixer and scrap the pan to get the last bit out)
Whip the egg and sugar mixture for 3 more minutes until it is glossy and stiff
Spread evenly over each ramekin that is filled with the sweet potato mixture, you can make little peeks if you like
Cook in the preheated oven for 10 minutes
Remove and allow to sit for 2-3 minutes before serving